Equal Easter Cookbook by Equal Choice

Easter Kitchen

Equal at a Glance

Contents 3

Equal At A Glance

Recipes 4

Chocolate Carrot Cupcakes

Hot Cross Buns

Chocolate Mousse Eggs

Easter-tini Cocktails

Easter Pancakes

Bird’s Nest Cookies

Salted Chocolate and Peanut Slice

Hazelnut Raspberry Torte with

Chocolate Ganache

New York Cheesecake

Walnut Carrot Cake with Cream Cheese Frosting

About Us

Equal Products

As Australia’s No. 1 low calorie sweetener, Equal knows the importance of providing a great sweet tasting solution for our customers, and we believe you can enjoy all the sweet things in life...without all the calories, of course! For over 30 years, Equal has proudly been a part of “sweet moments” around the world, with millions of people enjoying the sweet taste of Equal in the familiar blue pack to sweeten their favourite drinks, fruits, cereals and recipes. Equal has now expanded its portfolio to include a low calorie sweetener which can be used in caking, baking and dessert making!

We aim to provide customers with choice and convenience with our range of low calorie sweeteners including tablets, sachets and now the return of Equal Spoonful in an easy-pour jar, making it even easier to use Equal in place of sugar, whatever the occasion.

Cooking with Equal Equal is a great option for those looking for guilt-free ways to indulge in sweet treats and dessert favourites. In cooking, it is important to remember that Equal doesn’t always behave exactly like sugar. Equal works best in recipes that don’t require high temperature or prolonged cooking times. Equal does not brown, caramelise or act as a raising agent like sugar and therefore, works best in recipes where its main purpose is to provide sweetness such as cheesecakes, mousses, parfaits and slices. To make this easier, we’ve provided a selection of specially developed recipes using Equal to start you on your low calorie cooking journey.

Chef ’s Tip ● Use milk to glaze the tops of cakes or muffins which require browning ● Substitute plain flour for self-raising flour when using Equal ● When creating a batter, mix eggs, milk and other liquids together, then add the Equal in last to avoid separation of the mixture. ● Equal can also be used to reduce calories in savory recipes and works well in marinades, glazes and dressings.

For more information on our current range, please visit: www.equalchoice.com.au/products

BakingTip One cup of Equal Spoonful is equal to one cup of sugar

1 tsp of Equal Spoonful

1 TBS of Equal Spoonful

1 cup of Equal Spoonful

1 tsp of sugar

1 TBS of sugar

1 cup of sugar

*This product is much lighter in weight than sugar. Be mindful that it does not measure gram for gram, please check measurements when substituting Equal for sugar in recipes.

Chocolate Carrot Cupcakes Prep: 15 mins | Cooking: 25 mins | Serves: 12

Cupcakes 100g white chocolate melts 1 tsp vegetable oil orange food colouring gel, to tint 12 strawberries 2 small carrots, trimmed, roughly sliced (200g) 80g butter, melted ½ cup natural sweet Greekstyle yogurt 3 eggs ½ cup Equal Spoonful (or 10 Equal NEXT sachets) 1 cup self-raising flour ¼ cup Dutch cocoa powder ½ tsp baking powder 2 Tbsp white chocolate bits 2 Tbsp dark chocolate bits Extra cocoa powder to dust

Frosting

1. Line a large plate with baking paper. Put white chocolate and oil in a large bowl set over a saucepan of simmering water, Stir until melted. Remove pan from heat, then remove bowl from pan. Stir in oil and add a drop or two of food colouring to tint orange. Dip strawberries into chocolate to coat, keeping green tops clean. Arrange on a tray and refrigerate for 30 minutes. 2. Meanwhile, line holes of a 12-hole 1/3 cup capacity muffin tray with paper cases, or arrange 12 free standing paper cases on an oven tray. 3. Preheat oven to 180°C. Put carrot, butter and yogurt into the bowl of a food processor or blender and process until pureed. Transfer to a large bowl and whisk in eggs and Equal. Sift in flour, cocoa and baking powder and stir to combine, then stir in chocolate bits. Spoon evenly into prepared holes. 4. Bake for 18-20 minutes or until firm to touch. Cool cakes in tin for 5 minutes before transferring to a wire rack to cool completely. 5. To make frosting, put cream cheese, cocoa and equal into a medium bowl and mix until well combined and smooth. Spoon or pipe a dollop of frosting ontop of each cooled cake. Dust with extra cocoa. Decorate with strawberry carrots.

140g tub spreadable cream cheese 1 Tbsp dutch cocoa powder 2 Equal NEXT sachets (or 1 Tbsp Equal Spoonful)

Hot Cross Buns Prep: 15 mins plus 2 hours and 25 mins resting time | Cooking: 15 mins | Serves: 12 150ml milk, warmed 7g sachet dried yeast 1 ½ cups plain flour 1 ½ tsp ground cinnamon 1 ½ tsp mixed spice ½ cup Equal Spoonful (or 10 Equal NEXT Sachets) 60g unsalted butter, melted ¾ cup sultanas extra 2 Tbsp plain flour extra 2 Equal NEXT sachets (or 1Tbsp Equal Spoonful) Extra butter, to serve

1. Line an oven tray with baking paper. 2. Combine milk and yeast in a small jug. Set aside for 5 minutes. 3. Sift flour and spices into a second large bowl and add yeast mixture, Equal, butter and sultanas. Stir with a wooden spoon until just combined. Cover with plastic wrap and set aside for 1 ½ hours. Turn out onto a clean dry surface and knead for 5 minutes until a smooth soft dough forms. Shape into a ball and divide mixture into 12 equal portions. Shape each portion into a ball and place on prepared tray, side by side, four rows by three. Cover loosely with plastic wrap and set aside for 50 minutes. 4. Preheat oven to 200ºC. Combine extra flour and 2 ½ Tbsp water in a small bowl to make a thick paste. Spoon into a piping bag or zip-lock bag and a snip a small tip. Pipe mixture onto dough to form crosses. Bake for 15-20 minutes or until lightly browned. 5. Meanwhile, combine extra NEXT sachets and 1 tsp water in a small bowl. Brush over hot buns. Serve warm or at room temperature with extra butter. Cooks tip: for best results, eat on the day baked.

Chocolate Mousse Eggs Prep: 15 mins plus overnight chilling time | Cooking: 15 mins | Serves: 9 100g 70% cocoa dark chocolate, chopped ¼ cup Equal Spoonful (or 6 Equal NEXT sachets) 1 Tbsp Dutch cocoa powder 1 Tbsp milk ½ cup thickened cream ½ cup natural and sweet Greek-style yoghurt 9 x 17g medium hollow easter eggs, tops removed and reserved

1. Put chocolate into a large heatproof bowl over a saucepan of simmering water. Stir occasionally until almost smooth, then set aside to cool to room temperature. 2. Meanwhile, put Equal, cocoa and milk into a large bowl and mix to form a paste. Add cream and yoghurt, then beat with electric hand beaters until soft peaks form. 3. Fold a large spoonful of the yoghurt to the cooled chocolate, then take this chocolate mixture and combine with the remaining yoghurt mix. Beat using electric beaters until soft peaks form. 4. Immediately spoon mousse into a piping bag or snap-lock bag and pipe into chocolate eggs. Refrigerate for 4 hours or overnight. Serve topped with reserved free-range egg tops.

Easter-tini Cocktails

Easter Pancakes

Prep: 5 mins | Cooking: 5 mins | Serves: 2

Prep: 15 mins | Cooking: 25 mins | Serves: 6 pancakes

2 Tbsp thickened cream 6 solid mini chocolate easter eggs (50g) 2 tsp Dutch cocoa powder 1 Tbsp milk 50ml vodka 20ml butterscotch schnapps 2 Equal NEXT sachets (or 1 Tbsp Equal Spoonful) Plus extra 4 solid mini chocolate easter eggs, to garnish

1 ½ cups milk 1 egg 2 tsp vanilla extract 2 cups self-raising flour ¼ tsp bicarbonate of soda ½ cup Equal Spoonful (or 10 Equal NEXT sachets) 25g butter, melted ¼ cup jam or hazelnut spread* Fresh fruit, to decorate

1. Put cream and eggs into a small micro-wave safe bowl. Microwave on high 100% for 30 seconds. Stir and microwave again for 30 seconds or until chocolate has melted. Set aside for 5 minutes. 2. Meanwhile, put powder on a saucer. Dip a finger into water and run finger around the rim of a martini glass. Dip rim in powder. Use a small sharp knife to make a slit in one side of each extra egg. Push eggs onto glass rims. 3. Put ice-cubes into a cocktail shaker. Add milk, vodka, schnapps, Equal and cooled chocolate cream mixture. Shake well, then pour into martini glasses.

1. Whisk milk, egg and vanilla together in a jug. Sift flour and bicarbonate of soda into a bowl. Stir in Equal. Make a well in centre. Add milk mixture. Whisk until just combined. 2. Heat a large non-stick frying pan over medium heat. Brush pan with a little butter. Pour a heaped 1/3 cup of batter pan and spread batter quickly using the back of a teaspoon to create an egg shape. Cook for 2 minutes or until bubbles appear on surface. Flip and cook for a further 2 minutes or until lightly browned and cooked through. Transfer to a plate. Repeat with remaining mixture, brushing pan with a little butter in between batches. 3. Spread pancakes with chocolate spread or jam. Decorate with fresh fruits. Serve.

*Equal has lower calorie spread options on our website.

Bird’s Nest Cookies

Salted Chocolate & Peanut Slice

Prep: 15 mins | Cooking: 12 mins | Serves: 16 cookies

Prep: 15 mins | Cooking: 25 mins | Serves: 12 squares

100g unsalted butter, melted 1 egg 1 tsp vanilla extract 1 cups rolled oats cup Equal Spoonful (or 14 Equal NEXT sachets) cup self-raising flour 1 Tbsp Dutch cocoa powder 1 tsp ground cinnamon ¼ tsp bicarbonate of soda ½ cup sultanas Mini chocolate speckled easter eggs or fresh berries, to decorate

½ cup Equal Spoonful 1 cup of extra virgin coconut oil 1 cup of raw cacao 1 tbsp rice malt syrup 1 ½ cups raw cashews, soaked in water overnight 1 tsp organic vanilla essence 1 tsp Equal Spoonful ¾ cup crunchy peanut butter 1 generous pinch of sea salt (to top with)

1. Preheat oven to 200ºC. Line an oven tray with baking paper. Put butter, egg and vanilla in a large bowl and stir until combined. Stir in rolled oats, Equal, cinnamon. 2. In a separate large bowl, combine oats, Equal, flour, cocoa, cinnamon, baking soda and sultanas. Add butter mixture and stir to form a crumbly dough. 3. Roll tablespoonfuls of mixture into balls and place them on prepared tray about 3cm apart. Push down slightly to flatten. Make an indent in the centre of each using your finger. 4. Bake for 12 minutes or until firm to touch and lightly golden. Cool on trays. Fill indents with chocolate eggs or fresh fruit to decorate.

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1. In a small saucepan, gently melt the Equal, coconut oil, raw cacao and rice malt syrup over a low heat, stirring until smooth. Take off the heat and pour half of the mixture into a small baking dish or container lined with baking paper (1L oblong container). Place in the freezer and allow to set for at least 10 minutes. Set the remaining half mixture aside. 2. Then, blitz the cashews, vanilla & Equal in a food processor until a smooth paste forms. Remove chocolate layer out of the freezer and spread nut mixture over the chocolate base. Place back into the freezer. 3. Wipe the food processor clean and then blitz the peanut butter until soft and easy to spread. Remove chocolate and nut layers out of the freezer and spread peanut butter over the nut layer and place back in the freezer, for around 10 minutes. 4. Pour the remaining chocolate mixture over the top of the layers and place in the fridge to set for at least 4 hours. 5. Slice into rectangles, dust with extra cacao and sea salt. Store in an airtight container in the fridge.

Hazelnut Raspberry Torte with Chocolate Ganache

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Prep: 15 mins | Cooking: 30 mins | Serves: 12 Cooking oil spray, to grease 2 cups Equal Spoonful ¼ cup milk 6 eggs 1 cup self-raising flour 1 Tbsp cocoa powder 1 tsp baking powder 1 tsp bicarbonate of soda 1½ cups (150g) hazelnut meal 2 tsp vanilla extract 100g unsalted butter, melted 75g dark chocolate 300ml thickened cream 1 Tbsp raspberry jam 3 tsp water 250g fresh raspberries ¼ cup hazelnuts

1. Preheat oven to 160°C. Grease two 20cm round cake tins with cooking oil spray and line base and sides with baking paper. 2. Combine Equal Spoonful and milk in a medium bowl and set aside. Put eggs in the bowl of an electric mixer and beat on high, using paddle attachment, for 2 minutes or until very light and foamy. Add Equal mixture and beat for a further 1 minute or until creamy and slightly thickened. 3. Sift in flour, cocoa, baking powder and bicarbonate of soda. Add hazelnut meal, vanilla and butter, and use a wooden spoon to gently fold in until combined. Spoon mixture evenly into prepared tins. 4. Bake for 30 minutes or until cooked when tested with a skewer. Set aside for 5 minutes before turning out onto a wire rack to cool completely. 5. Meanwhile, to make chocolate ganache, put chocolate and 2 Tbsp of the cream in a medium heatproof bowl over a small saucepan of simmering water and stir until chocolate has melted and mixture is smooth. Remove from heat and set aside to cool to room temperature. Put remaining cream in the bowl of an electric mixer and beat on high, using whisk attachment, until firm peaks form. Set aside. Combine jam and water in a small bowl until smooth, and set aside. 6. Put 1 cake on a serving plate and top with whipped cream. Drizzle with jam mixture and scatter over ½ of the raspberries. Sandwich with remaining cake. Spread chocolate ganache over top of cake. Garnish with hazelnuts and remaining berries. Serve.

New York Cheesecake Prep: 20 mins | Cooking: 50 mins | Serves: 12 ½ 125g punnet blueberries ½ 250g punnet strawberries, quartered ½ 125g punnet raspberries Equal Spoonful, to dust Crust 40g natural vanilla ice-cream wafers, made into crumbs 80g butter, melted 2 Tbsp Equal Spoonful Filling 3 x 250g blocks cream cheese ¾ cup Equal Spoonful 2 eggs 2 egg whites 2 Tbsp cornflour 1 cup light sour cream 1 tsp vanilla extract Raspberry Sauce 1 cup frozen raspberries, thawed 1 Tbsp lemon juice ¼ cup Equal Spoonful

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1. Preheat oven to 160ºC. Grease the base and sides of a 20cm round spring-form pan and line the base and sides with baking paper. To make the crust, combine wafer crumbs, butter and Equal in a large bowl. Press mixture into the base of prepared tin and smooth surface. Bake for 8 minutes. Set aside to cool on a wire rack whilst preparing cheesecake filling. 2. To make filling, put cream cheese and Equal into a large bowl and beat with an electric mixer on high speed until smooth and fluffy. Add eggs, egg whites and cornflour and beat again until well combined. Add sour cream and vanilla and gently fold to combine. Spoon mixture on top of cooled wafer base and smooth surface. Transfer cake to an oven tray. 3. Bake for 45 minutes or until centre of cake is almost set. Remove cheesecake from oven and set aside to cool to room temperature on a wire rack. Cover and refrigerate for 2 hours or overnight to chill. 4. To make sauce, put raspberries, juice and Equal into a blender or food processor and pulse until smooth. Strain through a fine sieve into a small bowl. Refrigerate until ready to serve. 5 Use a spatula to loosen cake edges from pan and remove cake from tin. Transfer to a serving plate. Top with berries and dust with a little Equal. Serve raspberry sauce on the side to drizzle as desired.

Walnut Carrot Cake with Cream Cheese Frosting

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Prep: 20 mins | Cooking: 60 mins | Serves: 12

Cooking oil spray, to grease 3 cups coarsely grated carrot, firmly packed 2 cups Equal Spoonful ¾ cup extra virgin olive oil 3 eggs, separated ¾ cup milk 1 Tbsp golden syrup 2 cups plain flour 1 ½ tsp baking powder 1 tsp bicarbonate of soda 1 tsp ground cinnamon 1 tsp ground nutmeg 1 tsp mixed spice ½ cup walnuts, finely chopped ½ cup sultanas, roughly chopped

1. Preheat oven to 160°C. Grease a 20cm round cake tin with cooking oil spray and line base and sides with baking paper.

Cream Cheese Frosting 1 Tbsp milk ¼ cup Equal Spoonful 250g block cream cheese, chopped 1 tsp vanilla extract Extra 1¼ cups finely chopped walnuts, to decorate

6. Spoon icing on cake and spread to coat top. Decorate with extra walnuts. Serve.

2. Put carrot, Equal Spoonful, oil, egg yolks, milk and golden syrup in a large bowl. Mix with a spatula until combined. 3. In a separate large bowl, sift flour, baking powder, bicarbonate of soda and spices. Make a well in the centre and pour in carrot mixture. Gently stir until well combined, then stir in walnuts and sultanas. Put eggwhites in a large bowl and beat until stiff peaks form, then fold into batter in 2 batches. 4. Spoon batter into prepared tin. Bake for 1 hour 5 minutes or until cooked when tested with a skewer. Cool in tin for 5 minutes, then turn out onto a wire rack to cool completely. 5. Meanwhile, to make the frosting, put milk and Equal Spoonful in a small bowl and mix until well combined. Put cream cheese in the bowl of an electric mixer and beat on high, using paddle attachment, until light and fluffy. Add Equal mixture and vanilla and beat on low until combined, then increase speed to high and beat until fluffy.

Cooks tip: You will need about 4 large peeled carrots to make 3 cups of grated carrot.

EQUAL. Australia’s number one sweetener. GET SWEET SMART. FOR MORE INFORMATION ON OUR PRODUCTS AND RECIPES VISIT OUR WEBSITE AT WWW.EQUALCHOICE.COM.AU.